“I can’t believe how quickly this year is going,” I exclaimed so frequently in 2013 that my brother had to point out to me that it wasn’t an anomaly, life just is that fast. But my astonishment will never cease, and I am already bewildered at the fact that January is almost over. But it is true, 2014 has already established itself (and I have to say, it’s making an excellent impression on me thus far) and the January blues will soon be behind us.
A sure sign that January is ending is the ever-declining attendance in my spinning classes. A lot of people who were bright-eyed and bushy-tailed for their 7am cycle have now returned to normal motivation levels and are struggling to set the alarm and drag themselves to the gym in the rain. But, despite last week’s brownie indulgence, I’m maintaining a modicum of discipline. Here is a lovely healthy soup to keep the good intentions going into February. The sweetness of the squash and apples nicely balances out the fiery curry powder.
Curried Butternut Squash & Apple Soup
Serves 6, slightly adapted from The Hairy Dieters Eat For Life
1 tbsp olive oil
1 onion, chopped
1 butternut squash, peeled and chopped into small chunks
1 tsp ground ginger
1-2 tbsp curry powder (depending on how spicy you like it)
3 apples, peeled, cored and thickly sliced
1 litre vegetable stock
1 bay leaf
200ml apple juice
1. Heat the oil in a large pan and gently fry the onion for about 7 minutes.
2. Add the butternut squash and fry for a further 5-7 minutes.
3. Add the apple, ginger and curry powder. Stir through so that everything is coated in the spices.
4. Pour in the stock and add the bay leaf.
5. Bring to the boil and simmer for about 20 minutes until the squash is nice and soft.
6. Turn off the heat, remove the bay leaf and blend the soup.
7. Return to the heat and stir in the apple juice and seasoning. Reheat gently then serve.